Date: Fri, 15 Feb 2002 22:17:46 -0700 (MST) -------------- BEGIN bread-bakers.v102.n007 -------------- 001 - Brianjwoody@aol.com - Re: vertical pans - bread-bakers.v102.n006.15 002 - jakuehn@yourinter.net (Ja - Re: Bosch mixers 003 - Cherie Ambrosino 1. Bosch makes four units. The Universal, the Concept7, the Comfort and > the Compact. The Universal and the Concept7 look most appropriate to > me. Which one would you recommend? I've had the Bosch Universal for four years, and been completely delighted with it. I have the blender that comes with it--I have just recently replaced that for $50 because the blade assembly corrodes eventually in the dishwasher, and I insisted on putting it there. I also have the food processor attachment--great. > 3. Is there any justification for paying $100 extra for the stainless bowl option? I don't have it; I have even whipped meringues in the plastic bowl, and have had no trouble with lingering oils, etc. > 4. Are the attachments good pieces of equipment? Yes. > 5. Does the Bosch handle small recipes as I'm led to believe it will? Yes, very well. Whip a little cream, make a small amount of batter...great. > 6. Can cakes and cookies be successfully made with the Bosch? Yes; my 14-year-old daughter uses it frequently on her own to make cookies and cakes. > 7. Does the Bosch knead dough as efficiently and thoroughly as the advertising claims. Absolutely. > 8. I've heard that the Bosch has a tendency to walk around the counter. Is this fact or fiction and > is it a problem for you? Only with the heaviest doughs and a very full bowl; I have never had it be a problem. I don't usually leave the kitchen while it's kneading--there's always 5-8 minutes' worth of something to do in the kitchen while it works--but that is not out of fear of it walking away. I hope this is helpful, Don! Jackie Kuehn western PA --------------- MESSAGE bread-bakers.v102.n007.3 --------------- From: Cherie Ambrosino Subject: Re: I need info on best value/price for ABMs on market currently... Date: Sat, 09 Feb 2002 11:27:09 -0500 Well, I've been through this myself in the past few months so I'll let you know how it went for me: Have a KA 5qt - used it quite a bit but then I had that second baby and . . . . well I fell out of the habit. So when I stumbled across an abm [2 lb capacity] for $18 at a clearance sale I bought it and got right back on the bandwagon - haven't bought bread since :) BUT it broke after a year, and I haven't been able to find one I'm happy with since - I tried a welbilt fr $40 - junk - couldn't get a decent loaf [and I'm not clueless about how to 'fix' them]. Then another and still unhappy - lusting after the Zojirushi that Kingarthur sells . . . for $150. But the ones I wasn't happy with were ALL vertical pans - never again for me. I found a Zo - same one as in king arthur, for $94 on clearance and grabbed it - it's great - two holes but it doesn't tear big holes at all - just a small one that affects maybe one slice each [it's horizontal with 2 paddles] I'm very happy with it - haven'thad a bad loaf, everything goes smoothly and it's good for 2 lb but you don't have to do 2 lb loaves - just my .02 - I'd never get another vertical pan - cherie --------------- MESSAGE bread-bakers.v102.n007.4 --------------- From: "David P Kenny" Subject: Link for Mixers/Parts Date: Sat, 9 Feb 2002 15:13:35 -0600 I have been subscribing to this list for about 6 months, now. In December I got a 325 Watt Refurbished KitchenAid 5qt Mixer for $209 from The Gourmet Depot. It has a year warranty. The site also sells accessories for KA, and lots of other mixers I hear tell about on this list. Make this place one of your comparison shopping grounds. http://www.thegourmetdepot.com May your bread rise to greet you, dave --------------- MESSAGE bread-bakers.v102.n007.5 --------------- From: "Sheila Lanthier" Subject: Thank you Date: Mon, 11 Feb 2002 13:33:38 -0500 Thank you to everyone who e-mailed me or posted about the rice flour. I'm going to make the bread in the Beth Hensperger book, with the Dutch Crunch, and I'll let you know how it turns out. Paddy. --------------- MESSAGE bread-bakers.v102.n007.6 --------------- From: "CPrice" Subject: questions??? Date: Mon, 11 Feb 2002 15:20:14 -0500 Hi! I am looking for a different English muffin bread recipe (other than the standard we have). Also, I have thinking of purchasing a Panasonic Bread Machine -- I think Y205...any comments? Thanks for your help...as always... Carol (ducks) --------------- MESSAGE bread-bakers.v102.n007.7 --------------- From: "Jerry Ulett" Subject: Sourdough Quandary Date: Fri, 15 Feb 2002 12:51:51 -0800 I am confused. I have read several books on sourdough baking and each author seems to have a different opinion on how best to do it. Some say that you must use bread flour, others say all purpose is best. Some say proof the starter at room temperature, others say at about 85 degrees. Some use a thick starter, others a thin one. Some say use bottled water, others find tap water to be acceptable. And on and on. It reminds me of an old saying that "A man with one watch knows what time it is. A man with two watches is never sure!" To be sure, the old breads which were baked before there was commercial yeast available did not have a great choice of flour nor of controlled temperatures. Nor did they have bottled water available. (I suppose that chlorinated and fluoridated water did not exist, though.) I realize that it is possible to make a much better tasting bread today by controlling the elements of baking, but how do I know which methods to use, short of baking a lot of loaves to see which ones I like best? I recently bought Peter Reinhart's Bread Baker's Apprentice. It appears to have modern, tested methods by a baker who teaches at a major culinary school. I now intend to pour over that book and use his (learned) techniques until I either produce good bread consistently or find that they do not work for me. Does anyone have any comments regarding this approach? --------------- MESSAGE bread-bakers.v102.n007.8 --------------- From: Reggie Dwork Subject: King Arthur Classes Date: Fri, 15 Feb 2002 13:46:37 -0800 For a King Arthur Hands-On Bread Baking Class check out ... http://ww3.kingarthurflour.com/cgibin/htmlos/65108.3.1582487929699406636 For their Demonstration Schedule check out ... http://ww3.kingarthurflour.com/cgibin/htmlos/59272.4.1977203910540702475 Here would be a very interesting Demo to attend .... http://ww3.kingarthurflour.com/cgibin/htmlos/59272.7.1458882555440702475 Write Your Own Recipes with Maggie Glezer What makes some recipes fly and others flop? Why are some bakers successfully creative and others tied to a cookbook by their fear of variation? Maggie Glezer, author of Artisan Baking Across America, returns to The Baking Education Center with this class on how to create your own recipes. She'll reveal the underlying principles of recipe design, to help you recognize what will and won't work when coming up with your own creations. Friday, 5 to 7 pm Cost:$50.00 Registration Info: Registration require For more information, contact: The Baking Education Center King Arthur Flour, Norwich, Vermont 1.800.652.3334 --------------- MESSAGE bread-bakers.v102.n007.9 --------------- From: Reggie Dwork Subject: pumpkin scones Date: Fri, 15 Feb 2002 15:38:05 -0800 This is from a friend of mine and they look wonderful. You might enjoy making them also ... I made some major adaptations to the "Sunday Morning Scones" recipe in "Secrets of Fatfree baking", and came up with these-they were really yummy! Pumpkin Scones 2 cp unbleached flour 1/2 tsp baking soda 2 tsp baking powder 2 to 4 Tbsp brown sugar, optional 1/4 cp reduced-fat margarine or light butter (I used ICBINB lite sticks) 2/3 cp unsweetened pumpkin (canned) or baby food sweet potatoes or squash 1/4 tsp nutmeg 1/4 tsp cinnamon 1/3 cp lowfat buttermilk (or nonfat) skim milk Mix first 3 dry ingredients in a bowl (and sugar, if you are using it), and cut in the butter until the mixture looks like small peas. Add the rest of the ingredients, except for the skim milk, and combine to form a stiff dough. Pat out on a lightly floured surface with floured hands to 1/2 inch thickness. Cut with a glass or scone or cookie cutter and place scones onto a pammed cookie sheet. You can also just cut the batter into wedges and place 1/2 inch apart on the cookie sheet. Brush tops with skim milk. Bake at 400 F for 15-18 minutes, until lightly browned. Serve hot. *Note - Use the sugar if you like slightly sweet scones as I do-otherwise, leave it out for more traditional scones. --------------- MESSAGE bread-bakers.v102.n007.10 --------------- From: Reggie Dwork Subject: Raisin Bread, Bread Machine Date: Fri, 15 Feb 2002 15:40:44 -0800 Here is another recipe from a friend ... had it for a long time in my inbox and just haven't gotten around to making it .... hope you get to make and enjoy it ... [note that "Craisins" brand of dried cranberries has sugar added to it. Dried cranberries without the extra sugar are also available.] This recipe for a 1 1/2 lb. loaf came with my Zojirushi. It has never failed for me and always makes a tall, beautiful loaf. To break the monotony, I have substituted currants or "craisins"(= dried cranberries) and most recently, chopped dates for raisins with equal success. (Not all at the same time, Please) 1 1/4 cups buttermilk or homogenized milk 2 Tbsp sugar 2 Tbsp butter or margarine 1 tsp salt 3 1/2 cups bread flour 2 1/4 tsp (1 pkg) active dry yeast 3/4 cup raisins (or one of the above substitutes) to be added at the proper time in your machine's cycle. --------------- MESSAGE bread-bakers.v102.n007.11 --------------- From: "Marti Rosalin" Subject: Proofing Date: Sun, 10 Feb 2002 10:54:53 -0800 Many years ago, (at least 45) when I first learned to make bread....without the aid of any machine....I proofed it by putting it in a bowl, covering it with a clean towel, wrapping the whole thing in a feather comforter and placing the whole thing in a sunny window!!!! Worked like a charm. Marti from Burbank --------------- MESSAGE bread-bakers.v102.n007.12 --------------- From: "melissa milos" Subject: my magicmill Date: Sun, 10 Feb 2002 23:01:16 -0500 I have recently become the owner of a new mixer. after much research I chose the magicmill. It was the very large bowl size and the accessablity to add ingredeants that sold me. I must say in general I am not dissappointed, It does take some getting used to as I was previosly mixing my dough in a food proccessor. I am finding that my bread is not growing as well, My husband suggested that I may be kneading it too well and too long is it really possible to do that. Any other insights about the magicmill or even general rules for quality dough procceedures is apreciated Thanks so much Melissa Milos at milos.family@sympatico.ca --------------- END bread-bakers.v102.n007 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved